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Espresso Slushy
Ingredients
3/4 cup sugar,1/3 cup instant espresso,1/4 cup lemon juice,2 tablespoonslemon zest,1 pint heavy cream.
Method
In a medium saucepan over high heat, combine the sugar and 6 cups of water. Bring to a boil. Cook until all the sugar dissolves. Remove from heat, add the espresso, mix, and let steep for 10 minutes. Strain the liquid into a shallow pan Add the lemon juice and zest.
Place the pan in the freezer. Using a fork, crush the mixture every 30 minutes until it is firm but not frozen hard should be slightly slushy, about 2 hours. To serve, spoon the slush into glasses or bowls. Deespresso rizzle with cream and garnish with more zest if desired.
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